Roasted Cauliflower, Chickpeas, and Olives Recipe

Roasted Cauliflower, Chickpeas, and Olives Recipe
Staff Writer
Cooking Light: The Complete Quick Cook Cover

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Cauliflower roasts into such mild sweetness that this Spanish-inspired side dish may win over even picky eaters. Enjoy it with sautéed, grilled, or roasted fish or chicken.

6
Servings
32
Calories Per Serving
Deliver Ingredients

Notes

*Note: 5 ½ cups cauliflower florets weigh about 1 pound. To make cauliflower florets, cut the head in half through the stem. Working on the cut side, slice out the core on each end. Now begin slicing off the florets, working from the center outward.

Ingredients

  • 5 1/2  cauliflower florets*
  • 10  green Spanish olives, halved and pitted
  • cloves garlic, chopped coarsely
  • 15  Ounces  (One can) chickpeas (garbanzo beans), drained and rinsed
  • olive oil
  • 1/2  crushed red pepper
  • flat-leaf parsley leaves

Directions

Preheat the oven to 450 degrees.

Combine the first 4 ingredients in a shallow roasting pan. Drizzle with oil and sprinkle with the crushed red pepper. Toss well to coat. Bake in the oven for 22 minutes or until the cauliflower is browned and crisp-tender, stirring after 10 minutes. Sprinkle with parsley.

Nutritional Facts

Sugar
8g
9%
Carbohydrate, by difference
8g
6%
Vitamin A, RAE
11µg
2%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
6mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
5mg
2%
Phosphorus, P
10mg
1%
Sodium, Na
3mg
0%
Water
61g
2%

Cauliflower Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cauliflower Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.